High-Protein Creamy Mac and Cheese

Shopping list

• 300 g high-protein chickpea or red lentil elbow macaroni — e.g., Banza

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• 200 g low-fat cottage cheese — blended smooth

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• 250 ml unsweetened almond milk or skimmed milk

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• 150 g sharp cheddar cheese — freshly grated

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• 50 g reduced-fat cream cheese

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• 2 tbsp nutritional yeast — for depth

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• 1 tsp garlic powder

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• 1 tsp Dijon mustard

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• 1 pinch salt — to taste

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• 1 pinch white pepper — to taste

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• 30 g panko breadcrumbs — mixed with melted butter

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• 1 tsp butter — melted, for crust

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• 1 pinch smoked paprika — a pinch, for crust

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Step by step

1. 1

   Cook the Pasta: Bring a large pot of salted water to a boil. Cook the high-protein macaroni 1 minute shy of the package instructions (al dente) because it will cook further in the sauce. Drain and set aside.

2. 2

   Blend the Base: In a high-speed blender, combine the blended cottage cheese, milk, nutritional yeast, garlic powder, and Dijon mustard until completely smooth and creamy.

3. 3

   Melt the Cheeses: Pour the blended mixture into a medium saucepan over medium-low heat. Whisk continuously until warmed through. Gradually stir in the grated sharp cheddar and reduced-fat cream cheese until completely melted and velvety. Season with salt and white pepper.

4. 4

   Combine: Fold the cooked macaroni directly into the hot cheese sauce until every piece is thoroughly coated.

5. 5

   Bake or Serve: For a creamy stovetop version, serve immediately. For a golden crust, transfer to a greased baking dish, top with the buttered panko mixture, and broil under a high oven grill for 3– 4 minutes until golden and bubbling. Rest for 5 minutes before serving.